This recipe is a terrific way to use leftover chicken and it's perfect for hot summer suppers.
Chinese Peanut Slaw
1-3oz. package chicken ramen noodle soup mix
1/3 cup peanut oil
3 tablespoons rice wine vinegar
2 tablespoons sugar
1 small head of cabbage, shredded or use ready made coleslaw mix
1 cup dry roasted peanuts or sliced almonds, optional
2 cooked and shredded chicken breasts
Remove seasoning packet from noodles. Break noodles into pieces and place in a shallow baking dish. Bake at 400 for 5 minutes or until golden. Set aside.
Combine seasoning packet, peanut oil, vinegar, and sugar in a small bowl. Beat with a whisk until blended. Combine dressing, shredded cabbage, and shredded chicken. Sprinkle toasted ramen noodles and nuts on top.
